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Sunday, November 28, 2010

Fried chickpeas with chorizo and spinach

Straight from the New York Times' (Wed Feb 24 2010) Mark Bittman (I am a fan), this simple dish was perfect on a cold night. The chorizo is the cured & dried Spanish kind, not the loose fresh Mexican kind. Frying the chick peas gives them has a nice crunch they normally don't have.